The sweet streak of recipe inspiration that included Coconut Almond Drops continues with this recipe for luscious Peanut Butter Potato Chip Fudge!
It is adapted from one of the no-fail fudge recipes from the Marshmallow Fluff website. Any guarantee that I won’t fail, especially when it comes to fussy candies or fudges sounds good to me!
Peanut Butter and potato chips make a great combo here: an expected bit of saltiness to go with the peanut butter, but also plenty of sweet from sugar in the mix, and crunchy chips.
Kettle chips for ultimate crunch, layered through the smooth fudge.
This fudge is really rich which is great news because it means a small piece will be plenty, and will leave plenty to share with ravenous friends!
Click below to see more fantastic 6-Ingredient Recipes!
Peanut Butter Potato Chip Fudge
*Adapted from the recipe at MarshmallowFluff.com
- 1-1/4 c. kettle-cooked potato chips, divided
- 2-1/2 c. granulated sugar
- 4 TB unsalted butter
- 5 oz. evaporated milk
- 7-1/2 oz. Marshmallow Fluff
- 9 oz. creamy peanut butter
- Spray an 8″ x 8″ pan with nonstick spray.
- Set aside 1/4 c. of the potato chips – try to choose the larger intact chips.
- Place the remaining 1 cup of chips into a small bowl, and use a potato masher or the bottom of a glass to break them into coarse pieces.
- In a large saucepan, combine the sugar, butter, evaporated milk and Fluff over medium-low heat. Stir frequently until everything melts and is smooth. Increase the heat slightly to medium, and stir constantly until the mixture comes to a rolling boil.
- Continue stirring the mixture constantly for another 5 minutes. Remove the pan from heat.
- Stir in the peanut butter until combined and smooth.
- Immediately pour about half of the peanut butter mixture into the prepared pan. Use a rubber spatula to smooth it out. Sprinkle the 1 cup of broken chips over the top.
- Pour the remaining peanut butter mixture over the chips and spread it evenly.
- Take the 1/4 c. of whole chips and sprinkle them evenly across the top of the fudge, pressing them into the fudge gently.
- Set the pan aside in a cool place and allow to cool and set completely, about two hours. Use a sharp knife to slice the fudge into pieces. (A short time in the refrigerator will make the fudge easier to slice.)
Best enjoyed within two days while the chips are crisp, but may be stored for up to four days in the refrigerator.
*Six Of One is a series that highlights Six things to be hungry for. Six ways to use an ingredient, Six variations on a favorite dish, or Six of something else I haven’t thought of yet!. I am always Hungry Enough To Eat Six and I hope you will be too.